Ratatouille and Scrambled Eggs
Serves
4
Prep Time
10 min
Cook Time
14 min
Print Recipe
Vegetables take centre stage in this classic dish, featuring sautéed ratatouille served alongside fluffy scrambled eggs. It's a nourishing option that balances flavours and textures, making it an easy way to incorporate a full serving of vegetables and protein.
Ingredients
- 1 large onion, diced
- 4 small zucchini, diced
- 1 medium tomato, seeded and diced
- 1 tsp (5 mL) dried oregano
- ⅛ tsp (0.5 mL) salt
- ⅛ tsp (0.5 mL) pepper
- 8 eggs
- ¼ cup (60 mL) water or milk (1%)
Instructions
- Step 1
Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat.
- Step 2
Add onion and zucchini; cook, stirring frequently, until golden brown, about 8 minutes. Stir in tomato, oregano, salt and pepper; keep warm.
- Step 3
Whisk eggs and water in medium bowl.
- Step 4
Spray 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat.
- Step 5
Pour in egg mixture and reduce heat to medium. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no liquid egg remains.
- Step 6
Divide scrambled eggs between four plates. Top eggs with ratatouille.
Tips
- Eggplant and/or sweet peppers can be included in the vegetable mixture.
- Add dried thyme and bay leaf, if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 192 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 10 g |
| Fibre | 2 g |
| Sugars | 5 g |
| Protein | 14 g |
| Sodium | 218 mg |